Holiday Happenings

The holiday season is about spending time with family. Deer Valley Resort’s holiday events have become beloved annual traditions for visiting guests, the Park City community and locals alike. Are you new to Park City? Come create lasting memories with our fun, free and family friendly activities throughout the holiday season.

Join us to celebrate Christmas with Santa Claus on Tuesday, December 24, 2013. The jolly old man will jingle around the Snow Park Lodge area at the resort base from 9 to 11 a.m., and then from noon to 1:30 p.m. in the Silver Lake Lodge (mid-mountain) area. Guests are invited to bring a camera and have their picture taken with St. Nick during his visit.

Christmas Day

Come be amazed at Deer Valley’s annual Torchlight Parade Monday, December 30, 2013, at dusk (approximately 6 p.m.). Deer Valley’s renowned ski school will dazzle guests with torches, synchronized skiing and all sorts of “illuminating” moves. While you will want to see it in person to truly appreciate the performance, you can watch last years Torchlight Parade here.

The parade descends down Big Stick ski run on Bald Eagle Mountain and is best viewed from behind Snow Park Lodge, where complimentary hot cider and cookies will be served. Get here early to make sure you have a good view and plenty of refreshments.

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The holiday season is also about good food. Deer Valley has 11 restaurants open during the holidays with options perfect for either an intimate dining experience or large-group fun. See the Deer Valley website for full descriptions of cuisine and restaurant hours.

Do you spend the holidays on the slopes? We would love to hear about your family holiday traditions in the comments below.  Also be sure to share your holiday photos with us on our social media platforms with the hashtag #SkiTheDifference.

Happy holidays from Deer Valley Resort!   .

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Our Holiday Traditions

As we are originally from the French Alps, our “family holiday celebrations’ differ in some subtle ways with mainstream American traditions. Yet over the years, we have weaved them with the local customs and today we have something quite unique, very healthy and fun!

Typically, French folks are more New Year-centric than Christmas-oriented; as a result, New Year’s celebrations are a much bigger deal; as an example in the old country, Happy New Year wishes can last the whole month of January and most people would feel slighted if you forgot to present your very best wishes to them. With these notes of caution in mind, I will attempt to explain how the Holiday Season typically unfolds for us…

Because of my upbringing, of my entire career and my playful retirement years, skiing occupies the centerpiece of our Holiday Season. Even though we can ski all winter long, we make sure to come out and mark this celebratory period by leaving our own ski prints on the local slopes; some might call them “garlands,” but to us, they are always very serious tracks!

During the past five years, our daughter Charlotte, who lived in California for many years, was in the midst of this Holiday fun. She could almost come on the spur of the moment and be with us after a short, ninety-minute flight. However, things have changed; after taking a new position in our Nation’s Capital, in early November; she had not accrued enough vacation time to make the visit all the way to Utah worth her while. This will have to wait until next winter season.

Luckily, our son Thomas, his wife Juliette and our grandson Finn live nearby in Salt Lake City and were present the Sunday before Christmas to mark their return to the slopes. This day, as it often does, concluded with a wonderful Raclette meal, similar to the delicious dish available at the Fireside Dining in the Empire Canyon Lodge at Deer Valley.

We do Raclette, because it is a hearty meal, perfect for winter, and our son and his wife are vegetarians. Now, I will have to digress and explain once and for all what that delicious food is all about. That alpine specialty goes back a very long way; it was already mentioned in some medieval writings as a particularly nutritious dish consumed by peasants living in the mountains of Valais, a French-speaking canton of Switzerland, as well as their French counterparts living on the other side of the Alpine divide, where I hail from.

The name itself comes from the French verb “racler” which mean “to scrape.” In that case, it is cheese that is been scraped from the open surface of an eighteen-inch, half-wheel of Raclette cheese, which open surface is heated until it almost flows into your plate when scraped down with a knife. Now, you can understand why most of our family entertainment revolves around a wheel of Raclette cheese…

This vital detail leads us to Christmas Eve, that took us to the Salt Lake Valley were a wonderful dinner and present unwrapping took place, and the event revolved around our four-year old grandson. The excitement was palpable and the spurs of joy endless, as the many presents got unwrapped… This year, a perfectly timed snow storm made for driving down to the Valley a bit more interesting, keeping me perfectly focused on the road.

I must confess that my wife and I didn’t have the fortitude to wait until Christmas Eve for opening our own presents. We were a bit concerned about the upcoming roll-over of the ancient Mayan calendar on December 21, and didn’t want to take any chances, so our own presents have been put to good use since the beginning of the month. Let’s call our singular practice a “test,” just to make sure that we had the right presents from the get go…

This said, on Christmas Eve, I received a special present from my son that has to do with DNA and will finally tell me where I come from (besides France) once it has been analyzed by some Silicon Valley laboratory. The rest of the evening was spent watching our grandson responding to his new toys and playing with most of them.

After December 25, we got a short reprieve during which there is always more skiing, additional great snow (another Deer Valley Holiday tradition), there are a few parties, here and there, but far less than when I used to be professionally active, and there is barely any room for celebrating my birthday sandwiched somewhere between Christmas and the New Year, just before we tip into a brand new year.

On New Year’s Eve, we may go bowling with my son and his family, watch the ball fall in Times Square and go to bed early so we can go skiing on New Year’s morning… Granted, there’s always room for a fine meal and a delightful sip of Champagne…

By the time 2013 rolls over, we’ll have long been “party-exhausted” and won’t have much energy left for celebration. It will then be time for some serious work; our winter ski season will finally begin in earnest!

Deer Valley Resort is Your Mother’s Day Answer

It may be “shoulder season” here at the resort but Deer Valley can be the perfect choice for your Mother’s Day gifts and celebrations.

Deer Valley Grocery~Café will be having a special menu this Sunday, May 12 for Mother’s Day. Enjoy deck dining and Deer Valley Specialties from 7:30 a.m. to 6:30 p.m.

While you’re at the Grocery~Café enjoy some of our signature items while dining in or take them to go.

For the diehard Deer Valley Moms we have great gift ideas, such as logo wear, jewelry, blankets, etc. available online and  at our Deer Valley Signature’s Store located on 625 Main Street, Park City, UT. Open daily from 11 a.m. to 5 p.m.

You can also purchase many more Deer Valley items and our entire gourmet food line online.

Deer Valley Resort gift cards are also available in-store or online and can be redeemed for any Deer Valley amenity.

Holiday Wine Tips

If you have been trying to pair wine to go with your holiday parties Clint Strohl, Deer Valley’s Resort Restaurant Operations Manager has some tips!

“Keep it Simple” The holidays are at times stressful, do not let a wine choice become stressful as well.

What you like to drink is just as important as what others say you should or should not be drinking with holiday meals. Do not worry about the perfect food match

Reason to not worry about the perfect food match:  Sweetness and complexity. Holiday meals often involve “Glazed” foods. Think glazed ham. This sweetness will not compliment any dry wine in fact quite the opposite. The sweetness will wash-out all the wine’s attributes. Holiday meals are made up of simple foods, but we tend to serve a lot simple foods together which introduces just too many flavors for any one wine to be complimentary to all foods.

My Holiday Utility Pair: Dry Riesling from Germany and California Pinot Noir. While not perfect this pair will do well enough to provide pleasant drinking with most holiday meals.

Happy Holidays!

 

Eat, Drink and Be Merry!

Jodie Rogers, Deer Valley Executive Chef shared the recipe for Deer Valley’s

Hot (Haute) Chocolate, with an adult beverage twist.

Hot Haute Chocolate

Yields: 50 Ounces, 2 oz. servings.

-10 oz. Dried Milk Powder, Grind in Cuisinart before measuring

-1 lb. Vanilla sugar (To make vanilla sugar grind seeds of 2 vanilla beans with 32 ounces of sugar in Cuisinart)

- ¾ Teaspoon Salt

- ¾ Teaspoon Cinnamon

- 3 pinches of cayenne

- ¼ Teaspoon Espresso Powder (optional)

- Peppermint Schnapps add to taste

[Note: 8 ounces of mix to 2 cups of boiling water. Individual serving is 2 ounces to ½ cup water, use less water if a richer flavor is preferred.

1)      Make Vanilla Sugar. Keep as mise en place.

2)      Combine all ingredients, whisk to combine well

3)      Add espresso powder if desired

4)      Add Peppermint Schnapps to taste

5)      Serve with whipped cream and a candy cane

You can also stop by Deer Valley Grocery ~Café to try a Hot Haute Chocolate.

 

If you are also looking for food for your Christmas, let the Elves do the cooking!

Deer Valley is offering a Christmas take-away menu this year. All orders must be received by Thursday, December 22nd and may be picked up December 24th after noon or Sunday, December 25th by 6:30 p.m.  435-615-2400

Items available on the menu:

WILD MUSHROOM SAUCE ~ wild mushrooms, shallots, red wine, beef stock (32 oz, serves 4-6) ~ $12.00

LEMON THYME SAUCE ~ turkey gravy, fresh thyme, lemon (32 oz, serves 4-6) ~ $12.00

**CRANBERRY CHUTNEY ~ cranberries, mango chutney  (16oz) ~ $10.75 ~ GF

*DEER VALLEY ROASTED GARLIC MASHERS ~ new red potatoes, roasted garlic (serves 4) ~ $12.00 ~ GF

**STEAMED GREEN BEANS ~ sautéed shiitake mushrooms, garlic enhanced olive oil, toasted almond and red chard garnish (serves 4) ~ $12.00 ~ GF

*ROASTED ACORN SQUASH ~ Jack Daniels brown sugar butter, (serves 4) ~ $12.00 (GF by request)

*HOMEMADE STRUAN BREAD, WILD RICE STUFFING granny smith apples, dried cranberries, wild mushrooms, shallots, fresh sage (serves 4) ~ $9.50 add chicken and apple sausage ~ $12.00

*Vegetarian  **Vegan  GF=gluten free